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Author Notes: Here is a yummy way to get your veggies. This could easily be made into a main dish with the addition of some chicken. —Oops! Were you gonna eat that?

Serves 4

Lemon Oregano Vinaigrette

1 clove garlic, minced fine (or "pasted" with some coarse salt)

1teaspoon lemon zest

2tablespoons freshly squeezed lemon juice

1tablespoon red wine vinegar

1/2teaspoon honey

1/2teaspoon dried oregano

1/2teaspoon dijon mustard

1/4cup extra virgn olive oil

Kosher salt and freshly cracked black pepper

Salad

1 small head of red leaf lettuce, chopped

2/3cup jarred roasted red peppers, chopped

1/2cup cooked brown or green lentils

1 small carrot, peeled and sliced

1/4 small red onion, thinly sliced

1/4cup almonds, toasted and coarsely chopped

Make the vinaigrette: in a small bowl, combine the garlic, zest, lemon juice, vinegar, honey and oregano. Stir to combine. Add the dijon mustard and olive oil and whisk to form an emulsion. Season with salt and pepper to taste.

In a large serving bowl, add the lettuce, red peppers, lentils, feta, carrot and onion. Toss to combine.

Dress the salad with the vinaigrette and toss to thoroughly coat. Sprinkle the toasted almonds over the top. Serve immediately.